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Gran Fettuccine Emilio

Here's how you make Gran Fettuccine Emilio
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  • Servings: 6-8
  • Prep: 35m
  • Cook: 1.15m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • FOR MEAT SAUCE
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped (large carrot)
  • 1 celery stalk, finely chopped (large stock)
  • 3/4 pound lean ground beef
  • 1/4 pound ground lean pork
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup tomato sauce
  • 1 1/2 cups dry white wine
  • 1 1/4 cups beef broth
  • 6 ounces prosciutto ham (sliced 1/8 -inch thick)
  • 1/2 pound mushrooms, sliced
  • FOR BECHAMEL SAUCE
  • 8 tablespoons butter (1 stick)
  • 1/2 cup flour
  • 1 quart milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • FOR PASTA
  • 1 1/2 pound dry fettucine pasta
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE MEAT SAUCE

  • Step 1: Heat butter and oil in a 4 quart saucepan. Add onion, carrot and celery; cook until tender.

  • Step 2: Add meats. While cooking, break up meat with a fork; cook until brown. Drain off fat.

  • Step 3: Stir in pepper, tomato sauce, and 1/2 cup white wine and beef broth; simmer, covered for approximately 1 hour.

  • Step 4: Trim fat from prosciutto and place fat in a 10-inch skillet.

  • Step 5: Cook over low heat until fat is rendered, leaving any brown bits that remain in pan (adds good flavor).

  • Step 6: Add mushrooms to fat in skillet; cook until just colored, adding a little butter if necessary.

  • Step 7: Cut prosciutto into julienne strips. Add prosciutto and remaining wine to skillet; simmer for 5 minutes.

  • Step 8: Stir prosciutto mixture into meat sauce.

  • TO PREPARE BECHAMEL

  • Step 9: Melt butter over low heat in a 2-quart saucepan. Blend in flour with a wire whisk; cook for 1 minute.

  • Step 10: Add milk gradually, stirring constantly.

  • Step 11: Once blended, cook, stirring occasionally, until mixture thickens and comes to a boil. Remove from heat.

  • Step 12: Add pepper and nutmeg.

  • Step 13: Blend bechamel sauce into meat sauce with a wire whisk.

  • Step 14: Cook fettucine according to package directions; drain. Reheat sauce.

  • Step 15: For each serving use 2/3 cup sauce and toss fettucine with sauce in a large bowl or tureen to coat well.

  • Step 16: Sprinkle 2 tablespoons cheese and a little freshly ground pepper over each serving.

We hope you enjoy this recipe!

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